For a batch that fills a 5-quart Crock Pot, you will need:
* 12-16 corn tortillas (3-4 per layer)
* approximately 2 dozen peaches, pitted and sliced (perfect use for the peaches that are starting to get over-ripe, or you could probably use canned peaches, drained)
* 1/2 to 1 c. brown sugar, divided (if using canned peaches, you may want to use even less sugar)
Spray crock with non-stick cooking oil. Spread 1/4 of the sliced peaches in a layer on the bottom of the Crock Pot. Top with 3-4 tortillas. (I prefer to use 3 tortillas. If you position them like in the picture below, you can tear the middle one in half to cover the outside edges of the layer, avoiding a 4-way overlap, and a very thick layer of tortilla, in the center of the dish.)
Repeat layers 4 times, ending with a sprinkling of brown sugar.
Cook on low for 5-6 hours (or overnight if you want a delicious breakfast to wake up to!)
Serve warm or cold, either by itself, or with your favorite whipped cream / plain yogurt / ice cream.
This recipe is naturally gluten-free and vegan!